Carne Asada Wraps

                                                                                                                      
Eph.1:21 far above all rule and authority, power and dominion, and every title that can be given, not only in the present age but also in the one to come


4 chipotle peppers in adobo sauce, roughly chopped

1 tablespoon minced garlic

3/4 cup chopped onions

1/2 teaspoon ground cumin

1/4 cup chopped green onions

1/4 cup chopped cilantro

1/4 cup chopped parsley

1/2 cup salsa

1/2 cup fresh lime juice

1 1/2 teaspoons kosher salt

1 teaspoon fresh ground black pepper

1 cup canola or vegetable oil

2 1/2 pounds skirt steak

Lettuce or tortillas

In a large bowl, thoroughly mix the chipotle, garlic, onions, cumin, green onions, cilantro, parsley, salsa, lime juice, salt, pepper and oil.

Rub the marinade all over the skirt steak, then place the steak in a large, ziplock plastic bag with the marinade and refrigerate overnight.

Remove the bag from the refrigerator one hour before grilling to allow the steak to come to room temperature. .

Heat a grill over medium-high heat. Grill the steak about 2 to 3 minutes per side for medium rare. Set the steak aside until cool enough to handle, then cut it into a half-inch dice or slice it against the grain into 1-inch slices. Serve immediately in lettuce leaves or tortillas. Top with guacamole, onions, tomatoes, cheese,  and sour cream.